Ingredients
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2
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1
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1
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Directions
Chile Morita Salsa, Some friends sent me some morita chiles (dried chipotles, basically) from their travels in Texas and Mexico, so I looked up recipes and found this one courtesy of seriouseats com Very simple (3 ingredients + a bit of water!) and *way* delicious! If you can’t find moritas, you can substitute chipotles We served as a dip for chips, but the poster recommends it both as a marinade and a topping for beef — got to try that next!, This is the best thing I have ever made!!! Love the flavor of dried chiles and now I can have it in a salsa whenever I want!! Thank you!!!, I would give this 10 stars I make the same salsa but with Chile De Arbol this is so much better what a flavor!! thank you so much for posting I added more garlic but I am a garlic addict
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Steps
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1
Done
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Take the Moritas and Cook Them in a Hot Dry Cast-Iron Skillet Until They Inflate and Start to Pop a Little (about Two Minutes). Into the Cast-Iron Skillet, Pour Water Over the Chiles, Turn Off the Heat, and Allow Them to Soften and Become Plumper, Which Will Take About Half an Hour. |
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2
Done
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Meanwhile, Stir the Whole Tomatillos in Another Skillet Until They Blister and Black Spots Appear. Immediately Transfer Them to a Blender. Place the Garlic, Moritas and a Pinch of Salt in the Blender, and Puree Until Smooth. It Will Be a Deep Red Color With Lots of Seeds. |
